Broccoli Cauliflower Soup with turmeric (dairy and gluten free)

 So I have been learning the benefits of turmeric. One of the benefits is it can help in preventing cancer. It helps fight inflammation too.  The ideal is to eat 1/2 tsp a day of it. When I was making this soup the other day I decided it would make a great addition and it did. You can also add turmeric to salad dressing, cooked or raw vegetables, pastas, sprinkle on your salad etc..

This soup incorporates two great vegetables into one great soup. Ideal for lunch or dinner. What are you doing fun for the weekend? I get to go watch my grandson sing in his kindergarten program. He said he would sing all the songs except the one called "friendship". He said "That one is ridiculous." Ha ha! I love being a grandma.

Ingredients

4 C washed cauliflower cut into bite size pieces
4 C washed broccoli cut into bite size pieces
3 T olive oil
1 tsp salt
4 T olive oil
1 chopped onion
5 cloves of garlic minced
3 tsp turmeric
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
2 C water
1 C broth (I used bone broth, vegetable for vegan)
4 C cashew milk or other milk

Directions   Serves 6

1. Heat oven to 425.  Place cauliflower and broccoli on cookie sheet drizzle on the oil and sprinkle on the salt. Place in oven. Cook until lightly brown and tender about 30 min.
2. In a stock pot on the stove heat to medium heat. Pour in the oil and let it heat up.
3. Stir in the onion and let cook a few minutes to soften. Then stir in garlic and turmeric. Cook until you start to smell the garlic.
4. Stir in the remaining ingredients. Let the soup heat up all together for a few minutes to incorporate all the flavors.
5. Then blend 1/2 the soup at a time until all smooth and creamy.
6. Return the soup back to the stove and let cook on medium low another 10 min.
7. Serve warm.
(I sprinkled chili powder on top and swirled it with a knife)

Mango Chia Dressing on Tossed Salad

It is so fast and easy to make your own salad dressings at home with a blender. They are so much healthier for you too. I love the natural sweetness of mangoes so they are a perfect choice for a salad dressing. Chia added to the dressing boosts up the protein and also works as a nice thickener. This is a great way to enjoy a healthy salad.

Ingredients

Dressing

1 C mangoes frozen
1/2 C water
1 tsp apple cider vinegar
1 T olive oil
1/4 tsp salt
1/8 tsp cayenne pepper
1 T honey
2 T chia

1. Pour all the ingredients into the blender and blend until smooth. Place in fridge while you make the salad.

Salad

4 C spinach
1 C chopped broccoli
1/2 C dried cherries
1/2 C dried apricots
4 green onions chopped
4 stalks of celery chopped
1/2 C diced carrots
feta cheese * optional
sunflower or pumpkin seeds or both

1. Toss all the ingredients together in a bowl, and serve with the dressing.

Healthy Broccoli Cauliflower Salad

I think it is fun to change favorite recipes that we use to eat into a healthier version. This is a recipe I used to make all the time. So in this recipe the changes I made were, I took out the miracle whip and sugar and replaced them with honey and yogurt. Then fruit which added gave it a natural sweetness too. I was happy with the end result.

Ingredients
3 C chopped up broccoli
1 head of cauliflower chopped up
1/8 C diced purple onion
4 apples diced small pieces (I used small pink lady)
1/2 C currants or raisins 
1 6 oz pkg bacon bits*optional
3/4 C mozzarella cheese
1/2 C sunflower seeds

Dressing:
3/4 C plain yogurt
1 tsp Worcestershire * optional (for savory flavor)
1 T mustard (wet)* optional
2 to 3 T honey (more if you want added sweetness)

Directions
1. Toss the vegetables, fruit, *bacon, cheese and seeds in a bowl. Set a side
2. In a small bowl mix all the ingredients for the dressing. Pour on to the salad. (If you want more dressing you can increase the measurements.) Stir until all combined.
3. Serve right away you can garnish with more currants or cheese if desired. You can also cover the salad and let it chill. Make sure you stir before serving to mix the dressing that settles at the bottom.  

Quick Blender Broccoli Cheese Soup

We had a crazy weekend. Our 2 year old grandson got to be hospitalized for a cold that had gotten into his eye. We are very grateful it was not more serious, and he is back home. We are grateful for the tender mercies. The positive side is I got to spend more time with her 2 other boys, while Britney went to the hospital. Max is so fun to cuddle with  he is a great baby.

I am making an effort to eat more vegetables. If you are like me it is something I have to think about it does not come naturally to choose vegetables. This was a quick and easy lunch. It was a great way to eat some vegetables.

Ingredients:
2 C steamed broccoli florets
1/4  Small onion (steamed the last 2 minute with the broccoli)
1 clove of garlic
1 C warm water
3/4 tsp thyme
1/4 tsp marjoram *optional
1/8 tsp ground pepper
1/8 tsp nutmeg * optional
3/4 tsp sea salt with iodine
1 0z of cheddar cheese (and some for a garnish)

Directions: 2 servings
1.  Throw all the ingredients in a blender or food processor. Blend until smooth. 

2. Serve hot with  a little cheese grated on top.



 

Broccoli Califlower Soup

I had 3 heads of cauliflower in my fridge so I decided it was time to use it. Even though Summer time is not the normal soup making time, it tasted really good. It was nice to put the cauliflower and broccoli to good use. It was a healthy soup as well. :)

Ingredients:
4 T coconut oil or butter
1 onion chopped
2 cloves garlic minced
1/4 C whole grain flour or 1 to 2 tsp ultra gel
5 C water or vegetable broth
1 bunch broccoli broken into small pieces washed
1 head cauliflower broken into small pieces washed
1/4 tsp red pepper flakes * optional
1 tsp thyme
1/8 tsp paprika
1 tsp marjoram * optional
1/2 tsp salt
1/4 tsp ground pepper
1/2 C milk or half and half * optional

Directions:

1. In large pot melt oil, on medium heat. Then add onion and garlic. Saute 4 min.

2. Add flour to onion mixture, and mix until it thickens.

3. Then add broccoli, cauliflower and spices. Let boil and then turn down heat. Simmer until vegetables are tender.

4. Pour into blender. and blend till desired consistency.

5. Pour back into pot and heat on med low heat. Add milk. and heat till warm.

Broccoli Chicken Bake lowfat

Sorry the picture of this did not turn out. It is all gone so I can't take another one. Sorry! This was a a variation to the broccoli chicken casserole. (with Cream of chicken soup) Lower fat version.

Ingredients:
1 1/2 lb chicken I used tenders
1 onion chopped up
1 small can of mushroom pieces
1/2 C jack cheese shredded cheese of your choice
1 tsp thyme
salt and pepper to taste
1 small bag of frozen broccoli

Directions: heat oven 400.

1. Grease glass 9x13. Place chicken in the pan. Sprinkle on thyme and salt and pepper and other seasonings of your choice. Pour the onions on top. Then pour on the mushrooms. Then spread the cheese on top. Cover with foil. I made it like a tent so some air could get in.

2. Bake at 400 for 20-25 min or till done. In the meantime cook broccoli on the stove or in the microwave. Don't over cook. It is so nice when it is still the pretty bright green. I don't like it when it gets dark. That is why I cooked it separately.

3. When the chicken is done. Pour the drained broccoli, in with the chicken. Stir in a little. It was a nice dinner.The cheese added a nice flavor to the dish. I also liked the mushrooms with it.